GOT BACON!? Ok okay….so the name is kind of scary. Alright so…the name is really scary. You see bacon in a title of a cookie recipe and want to run away, fast. But we promise you…these are probably our favorite cookies, completely clean, and absolutely delicious. Leala ate five after making a batch…meaning they were incredible! These cookies are Paleo, so no flour, butter, etc. was used, and completely clean. The specific recipe that we followed was taken from a CrossFit and Paleo food blog called “Sh1t CrossFit Girls Do” at http://www.sh1tcrossfitgirlsdo.com/2013/09/bacon-date-chocolate-chip-cookies.html and may encourage hesitation at first, but after taking a bite…your world WILL be changed. Enjoy some cookies and a glass of milk this autumn season…BACON style. Live life on the edge, don’t look back, and mix up something incredibly risky.
BACON, DATE AND CHOCOLATE CHIP COOKIES
After we combined all the ingredients, our mixture looked like this. Very artistic and abstract, if you ask us
3 c. almond flour/meal
3/4 tsp salt
1 tsp baking soda
1/2 c. coconut oil
1/3-1/2 c. honey (depending on how sweet you like your cookies!)
2 room temp eggs
1.5 tsp vanilla
10 pitted dates, finely chopped
1/4 lb. bacon, cooked and crumbled
1 c. dark chocolate chips (or Enjoy Life chocolate chips, or any type of paleo chocolate chip your little heart desires)
1. In one bowl, mix together your almond flour, baking soda, and salt.
2. In another bowl, mix together your wet ingredients.
3. Combine your wet and dry ingredients and mix until well incorporated. The dough should be fairly runny and wet.
4. Add in your chocolate chips, bacon, and dates.
5. Stick the bowl in the fridge for at least a couple hours to get the dough to harden up. Try not to eat all the raw dough. Shits tempting, I promise.
6. Once your dough is hardened, preheat your oven to 375 degrees and line a few cookie sheets with foil and grease them with some nonstick coconut oil spray.
7. Using a spoon, drop small mounds onto the cookie sheets, and lightly press down with your fingers to flatten them out a little (but not totally flat). I think I ended up making around 40 cookies.
8. Pop your cookie sheets into the oven. WATCH YOUR COOKIES! They cook VERY quickly. Literally they will take 6-8 minutes, but I recommend you start frequently checking on them around minute 5. I burnt an entire batch by leaving them in for 7 minutes without checking on them. Big mistake. Like $5 in almond flour, WASTED.
9. Once lightly golden on top, pull the sheets out of the oven and let the cookies cool down for about 10 minutes on them. Then, transfer the cookies to wire racks to cool completely (or on top of some paper towels if you’re lazy). If you aren’t serving them right away, keep them stored in the fridge so they stay hard. The cookies will be extremely soft at room temp.